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Homemade Table Vinegar
From The national course in home economics, 1917
Serves 20
If cider is unavailable, rainwater can be used, but it will take longer.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
930Calories
0 gProtein
205 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories930 kcal
Protein0 g
Carbohydrates205 g
Fiber0 g
Sugars201 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium136 mg
Potassium4429 mg
Calcium597 mg
Iron14 mg
Magnesium680 mg
Phosphorus144 mg
Zinc1.1 mg
Copper1.4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline35 mg
Caffeine0 mg
Water778 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 271. The excerpt below is the record exactly as published.
HOME-MADE TABLE VINEGAR. Put in an open cask four gallons of good cider and one gallon of molasses
Cook this with the app: pantry check, scaling, and the assistant.